Brekky? Lunch? Brunch? Dinner? This sweet potato quiche is an ideal option for any time of the day. Full of flavour, nutrients and very very yummy. This quiche could also work incredibly for a brekky meal prep for a busy week.
Ingredients:
- 1 medium sweet potato sliced into thin rounds
- salt and pepper
- olive oil
- 6 large eggs
- 1/4 cup of milk (all type will work)
- 1 medium onion thinly sliced
- 2 cloves of minced garlic
- 1 red bell pepper thinly sliced
- 1/4 cup of sun-dried tomatoes
- 1 tsp of mixed dried herbs
- 1 regular tomato cut into rounds
- Fresh Basil (if available)
Method:
Preheat your oven to 220ºC
Coat your sweet potato rounds in a thin layer of olive oil and s & p. Then even spread the sweet potato rounds on the base and edges of a 23cm (9inch) circular glass dish to form a "crust". Place in the oven for 20 mins
Whilst you are waiting on your sweet potato, you have time to prep your veg. In a medium pan over a medium heat sauté your onion, garlic and bell pepper until soft. Mix in the dried herbs and sun-dried tomatoes, set aside.
In a small bowl whisk together the milk and eggs
After the sweet potato has baked you can assemble the rest of the dish. Place the veggie mix on top of the sweet potato crust and then pour the egg mixture over the top. Top the disk with rounds of tomato (optional)
Bake the dish for roughly 25-30mins at 220ºC or until the egg has full cooked through
Serve up with fresh basil and enjoy warm :)
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